Drunkard's Noodles

By Julia Moskin

Published March 4, 2008

Total Time
35 minutes
Rating
4(71)
Comments
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Ingredients

Yield:2 to 3 servings

FOR THE SAUCE

  • 2 tablespoons oyster sauce

  • 2 tablespoons fish sauce

  • 2 tablespoon palm sugar or brown sugar

  • 1 tablespoon mirin

  • 1 tablespoon rice vinegar

  • 1 tablespoon Maggi or Golden Mountain sauce

  • 1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes

  • Juice of half a lime

FOR THE NOODLES

  • 7 ounces (about half a package) wide rice noodles

  • 3 tablespoons peanut or canola oil

  • 1 clove garlic, minced

  • 2 jalapeño peppers (preferably 1 red and 1 green), seeded and thinly sliced

  • 3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces

  • 8 ounces skinless boneless chicken breast or thigh, cubed

  • 2 cups thickly sliced Napa cabbage

  • ½ to 1 ounce fresh basil leaves, coarsely chopped

  • ½ to 1 ounce fresh cilantro, coarsely chopped

  • Half a lime, cut into wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

68 grams carbs; 55 milligrams cholesterol; 525 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 4 grams fiber; 1465 milligrams sodium; 24 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.

  2. Step 2

    For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.

  3. Step 3

    Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.

  4. Step 4

    Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.

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Ratings

4 out of 5
71 user ratings
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Comments

ashley clarke

i felt the proportions of ingredients in the sauce were too small - i ended up adding more soya sauce, ginger & a splash of sesame oil.

nolini

Fab and easy. Make 1/2 more of sauce

andrew

As suggested made more sauce- closer to double. Added firm tofu and onions with the cabbage and used veggie substitutions for the fish and oyster sauce. Tasted fantastic and pretty easy to assemble!

nolini

Fab and easy. Make 1/2 more of sauce

ashley clarke

i felt the proportions of ingredients in the sauce were too small - i ended up adding more soya sauce, ginger & a splash of sesame oil.

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